BURGOO

Burgoo probably originated in the middle of the 18th century as a thick oatmeal gruel or hardtack and molasses cooked together. It was a basic item in a ship's mess served to English sailors as early as 1750. It eventually developed into something quite different in America, especially in the southern states, containing squirrels, hens and pigs, etc., and a wide variety of root vegetables and seasonings. One old recipe called for '800 pounds of lean beef with no bones or fat, one dozen squirrels for each 100 gallons, and 240 pounds of fat hens or roosters, besides potatoes, cabbage, tomatoes, carrots, and other vegetables.'